Turn the Instant pot on to Sauté. Heat the olive oil. Add the onion and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook for 1 minute. Add the sauce and mix to combine. Press Cancel.

Add the pork to the sauce and turn to coat. Lock the lid. Here you have the option to slow-cook or pressure-cook (don‘t do both!).

To slow-cook: Press Slow Cook, leave the vent open, and cook on “More” for 8 hours. To pressure-cook: Press Manual and cook on high pressure for 45 minutes.

When cooking is complete use the “Quick Release” method to vent the steam, then open the lid.

Transfer the pork to a bowl. Press Cancel, then press Sauté and simmer the sauce, stirring occasionally, until thickened, 3 to 5 minutes. Press Cancel.

Using 2 forks, shred the pork, then return it to the pot and toss to coat. Pile the pork and coleslaw on the bottom halves of the buns and sandwich with the tops.

Sara Quessenberry and Kate Merker

Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.

Initially it seemed like there were a lot of steps but this was easy & great! I just happened to have time to season the meat for the night before, I also prepped the sauce a few hours before I used it. Delicious!

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